Boller i karry (Meatballs in Curry Sauce)

Mom didn't make this dish a whole lot, but when she did, I really enjoyed it.  I also realized it had been a long time since I'd had this. 

Since I had all the ingredients, handy, I decided to go ahead and make it.   Even though I knew that it was way more than I could eat in one sitting or two or three.  

I'm talking Boller i Karry - Meatballs in Curry Sauce. 

However, the meatballs freeze beautifully and I now have enough for a couple more dishes. 

Here's a couple of the progress pictures. 

meatballs simmering, and some of the onion escaped the meatballs, but they just added to the flavour.

apples and onions, with the curry added

Sauce with apples and onions

Cooked meatballs - don't look like much, but they do have a nice flavour.  And these were a touch on the big side, but I ate them anyway.   And froze the rest using my Foodsaver. 

I'm thinking soup, specifically this soup, Klar suppe med kødboller og melboller.  Soup with meatballs and dumplings.  I made some lovely pork stock the other day, and froze it, so I'm set to go.  I'll tell you how I made that in another post.

I also have enough meatballs for this dish, Boller i Selleri (Meatballs and Celeriac), just as soon as I find some celeriac for sale.   Not an easy task I tell you.  But when the mouth wants some, it wants it.  

Boller i Karry

Yield: 2-6

Author: Sid's Sea Palm Cooking

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

This is a true taste of my childhood, grownup style.

Ingredients

• 1 lb. unseasoned ground pork
• 1 small minced or grated onion
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup flour
• 1/4 cup milk

Sauce

• 1-2 cups liquid the meatballs cooked in
• 2 tablespoons butter
• 2 tablespoons flour
• 1-2 teaspoons mild or hot curry powder
• 1 apple, peeled and finely diced
• Opt. add 1/2 mild onion, finely diced or minced
• 1 tablespoon butter (to cook apple in)

Rice

• 1 cup uncooked rice, cooked according to instructions on package.

Instructions

Meatballs

1. Place the meat, onion, eggs, milk, flour, salt and pepper into the bowl of a stand mixer. Mix together for about 5 minutes.
2. Bring 4-6 cups lightly salted water to the boil using one teaspoon of salt, then turn down to a light simmer. (salting the water is optional, but it does help the flavour).
3. Form the meatballs into quenelles (think small football shapes), and place into lightly simmering water. Do not let boil. If it looks like it might boil, throw a couple of ice cubes in to keep it to a simmer.
4. Cook the meatballs until done, about 10 minutes.
5. Take meatballs out and let drain, reserving the cooking water.

Sauce

1. Peel and dice the apples and set aside. If using onions, peel and finely dice them as well.
2. Melt 1 tablespoon of butter in a saucepan and add the curry power and the apples and onions if using them. Let saute until the apples are softened and onions are cooked through, about 5-9 minutes. Adding the curry powder to the sauteing apples and onions, helps the curry flavour to bloom.
3. Add the 2 tablespoons butter and flour to the pan and stir together with the curry, apples and onions. Add 2-3 cups of the reserved cooking liquid (from the meatballs), and whisk through. Let cook for a couple of minutes to thicken. I used my immersion blender at this point and make a smooth sauce. You can leave the apples in little chunks if you wish. Simmer for up to 5 minutes, taste and adjust seasonings at this point and add more salt if needed.
4. Add in the cooked meatballs and heat through. Serve with Rice or noodles if desired. We always had rice, so that's my carb of choice.

 Notes:  Traditionally this is made with mild curry powder, but I like it spicy so I used a spicy curry powder mixture.  

You do need to season this to your own taste.  Want more salt, add more, need more butter, use more.  Make this to your taste.

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Mango Chutney - Major Grey style

I've been buying Major Grey's Mango Chutney for years now and wincing at the price each time. 
I mean, HELLO!!!! it's pretty pricey for such a little jar, but I learned how to stretch it out, and never mind that I ate some of it, on a spoon, straight out of the jar.  I guess I shouldn't confess to that, but I do, so there!

Chutney's can be sweet, spicy, sour, thick or thin.  I imagine that the curries of India came as a bit of a palate shocker to the British and fruit chutney's were used as a way to calm down the heat of curries.   

There are so many different chutneys out there, and originally they were used as a method of preserving various fruits and spices.   I've enjoyed mint chutney's, tamarind chutneys, and others back when I was able to go and eat out at Indian restaurants.  

A side note here, Mango chutneys are probably more Caribbean in nature, rather than totally Indian. 

You can read more about Chutney's here at Wikipedia

Now for the Major Grey Chutney, which is probably one of the most common chutneys. It was supposedly made at the behest of a British officer by the name of Major Grey.  I'm sure his cook is the true originator of the chutney.  It's also been westernized by the addition of vinegar as a preservative.  You can read about it here.

 Now for my version.  Cause you know I had to do it, my way.   I added some cardamom, which is not usually used, and feel free to leave it out, but I liked the warmness of the spice and how it complemented the other flavors.   

I freeze my chutney, in small 'me' serving sizes, cause I'm the only one who eats chutneys in this house. 

Chutney's go so well with so many different dishes.  I love mixing it with some Thai Green Curry paste, and adding it to some cooking shrimp for Taco's.  

It's also great mixed with a little mayonnaise or yogurt and more Thai Green Curry paste and using it in a chicken Salad.

As I said, I prefer to freeze it in small containers or in a silicone cube tray, and then just taking out what I need for dinner or lunch or a snack.

 

Mango Chutney - Major Grey style

Yield: 16-20 servings

Author: Sid's Sea Palm Cooking

Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M

This sweet and slightly spicy Mango Chutney can go anywhere you need a touch of sweet fruity spicy goodness. It gets along well with pork, chicken and shrimp. Can be used in many recipes, either hot or cold. It makes a total of 4 cups. You can even eat it on a slice of good buttered bread.

Ingredients

• 6 cups, sliced cubed firm mango - slightly underripe
• 2 cups brown sugar - Can be either dark or light brown sugar.  Dark brown sugar has a slightly stronger taste
• 1 cup apple cider vinegar
• 1 onion, finely minced - about 1 cup
• 1 cup raisins
• 1/4 cup cinnamon sugar
• 1 whole cinnamon stick
• 1 1/2 Tablespoons fresh ginger - microplaned and firmly packed
• 1 Tablespoon finely chopped candied ginger
• 1/4 lime - thin skin - finely chopped, peel and all
• 2 Thai chile peppers - crushed
• 1 teaspoon mustard seed -heated in pan till popping
• 1/4 tsp. ground cloves
• 1/4 teaspoon ground cardamom or the contents of 6 cardamom pods, crushed

Instructions

1. Peel and cut mango into small dice, leaving a few larger pieces.   Peel and finely dice 1 onion. 
2. Add the mango, onion, vinegar and sugar to a large pot.  Then add the remaining ingredients and let simmer for at least 2 hours, until it reaches a jam consistency.   You can taste along the way and add more sugar if needed or more vinegar.  
3. Place 1/3 cup mango chutney into each recess in a silicone cube freezing tray or into 2 oz.  plastic 'shooter' cups and freeze.  Allow to thaw overnight before using.

Calories

178.90

Fat (grams)

0.41

Sat. Fat (grams)

0.08

Carbs (grams)

45.14

Fiber (grams)

2.01

Net carbs

43.14

Sugar (grams)

40.44

Protein (grams)

1.18

Sodium (milligrams)

10.09

Cholesterol (grams)

0.00

Estimate only

Did you make this recipe?

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Fiskefrikadeller med Karry (Fish Cakes with Curry) for #Fishfridayfoodies)

WOW! another month has literally flown right by and it's time for Fish Friday Foodies again.  This month our hostess is Sue of Palatable Pastime and the theme this month is Fish for Good Friday. 

I've actually had a packet of cod pieces in my freezer and had been wanting to make some fish cakes from them.  I got inspired by a recipe at Piskeriset på eventyr  and then put my own spin on it as well.
I went to my Danish roots on this, cause I could and let's face it, Danes have a lot of great fish recipes.  My sister tells me they had these a lot in Denmark when she was younger, as you could go and purchase packets of fish parts relatively inexpensively.  I don't know if they still do that, but...

I didn't want to put curry into the fish cakes, but instead wanted to serve them with a curry sauce on top.  Curry sauces are quite popular in Denmark, and curry is added to a lot of recipes.  One of my favorites is this one, Karry Sild. 

 Finely chopped or minced cod.

cooking away

Had to do a close up

So good.

This recipe is great, and just different enough that maybe you can feed this to the non-seafood lovers in your house.  

Fish Cakes with Curry  (Fiskefrikadeller med Karry)

Yield: 2-4 Servings

Author: Sid's Sea Palm Cooking inspired by

prep time: 10 Mcook time: 20 Mtotal time: 30 M

Fiskefrikadeller or Fish Cakes are very common in Denmark.

ingredients:

• 3/4 to 1 lb. firm white fish (I used Cod)
• 1 egg
• 1-/2 cup flour
• Salt and white pepper to taste

Sauce

• 1-2 tsp. Curry Powder
• salt
• 1 tablespoon flour mixed with 1 tablespoon butter
• 1/2 cup milk
• Ghee and Olive Oil for frying

instructions:

1. Chop the cod into small pieces, using either a sharp knife or a food processor, making sure not to chop the fish too small, and remove any and all bones first.
2. Mix together the chopped fish, seasonings, egg and flour.  Place in fridge to set up for at least an hour. 
3. Heat the ghee and olive oil together and make small cakes of the fish mixture, and fry until golden on each side.  Serve with a dollop or more of the curry sauce on top and a salad for a complete meal.  

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook. 

 

Created using The Recipes Generator

Fish Friday Foodies

Fish for Good Friday

Hosted by Sue Lau

• Crab Deviled Eggs by Karen's Kitchen Stories
• Fish and Tots by A Day in the Life on the Farm
• Fiskefrikadeller med Karry (Fish Cakes with Curry) by Sid's Sea Palm Cooking
• Green Chilly Pesto Fried Fish by Sneha's Recipe
• Lemon-Caper Black Cod by Culinary Adventures with Camilla
• Sardinian Fregola with Clams by Caroline's Cooking
• Vietnamese Crispy Catfish (Ca Tre Chien) by Palatable Pastime

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Gravlax (cured salmon) for #FishFridayFoodies

The Theme this month for Fish Friday Foodies is Seafood Recipes for Entertaining.   Our lovely hostess this month is Sue Lau of Palatable Pastime 

This great link up party and it is a party, this month, was started by Wendy of A Day in the Life on the Farm a couple of years ago.  We get together the third Friday of the month, make and link up a seafood recipe that encompasses the theme of the month.  I've had such fun coming up with recipes,  and eating them as well, for this event every month.  In fact, I don't think I've missed more than a couple over the past couple of years.  And I love doing it.
Although I usually do shrimp recipes, mostly because shrimp are plentiful here and easy to purchase right off of the shrimp boats sometimes.   And I like shrimp as well.  So much so, I've got a shrimp cookbook coming out in the New Year, featuring some of my favorite recipes.
 I also thought I'd be doing another shrimp recipe this month as well, but something got into me at Trader Joe's last weekend.  I found some frozen salmon, and decided to try my hand at making some Gravlax or Gravad Lax for a party this weekend.
Now Gravad Lax or Gravlax, as I say it, is an interesting dish.  As a Dane I'm used to eating raw fish which has been preserved using salt or vinegar or smoking.  This salmon is cold cured or preserved using a mixture of salt, sugar and dill.  I also used a fair amount of pepper and some aquavit I'd made a few years ago, which was a little too intense in dill flavor for me at the time, but when I tasted it again the other day, I discovered that it has matured beautifully.  I think I may need to taste test it again, soon.  I used some peppercorns along with some coarse Himalayan Salt and crushed it up and also uses some raw sugar. I love using my little mortar and pestle. 

Back to the history of Gravlax.  Fishermen used to lightly salt their salmon and bury it, letting it ferment a little.  They would then dig it back up, and serve it, but as you might imagine, just salting and fermenting it made for an interesting, not particularly appetizing dish.  So, people started adding various spices to the fish, which made it more palatable.  You can actually read more about it here.
And I looked at a lot of recipes and they were all pretty much the same, although I shamelessly copied the mustard sauce from a friend's blog.  I did put my own spin on it, mainly because I thought that the Pomegranate and Quince Balsamic Vinegar I had in the cupboard would accent the other ingredients. and it did.  I also added some Creme Fraiche cause I like it.   Tove has some incredible recipes as well.  Check  out her blog, Sweet Sour Savory.
Without further ado and before it gets any later, here's a few pictures.

 Some recipes suggested chopping up the dill but all I did was crush it a little. 

 Slicing it as thin as you can.  I'm letting the rest of it sit in the fridge so I only cut enough for breakfast.  Hey, you can eat fish for breakfast, why not?

 Some of the mustard sauce draped over the salmon and the rye crisp cracker.

 I had to put it down and take another picture.  If it hadn't been so early, I would have had a glass of Aquavit with it.  Maybe for lunch?

Author: Sid's Sea Palm Cooking adapted from many recipes

Gravadlax

prep time: 20 minscook time: total time: 20 mins

This lightly cured salmon tastes so good served with a mustard sauce on top of a piece of crispbread. Accompanied by a glass of aquavit, of course.

ingredients:

1/2-1 lb. Salmon Fillets, skin on, frozen and then thawed

2 teaspoons salt

2 teaspoons sugar

1/2 tablespoon crushed peppercorns

1 bunch dill

1 jigger Aquavit (1 ounce)

Mustard Sauce

2 tablespoons Dijon Mustard ( I love the stone ground Dijon so that's what I use).

2 tablespoons Crème Fraiche

6 tablespoons Brown Sugar

4 tablespoons Pomegranate and Quince Balsamic Vinegar

1/2 cup neutral oil

1/2- 1 tsp. dried Dill, 
or 
1 Tablespoon Fresh Dill, chopped 

instructions:

Rinse the salmon and then place in a glass dish, skin side down,  sprinkle the salt, sugar and pepper on top.  If using two fillets, sprinkle the flesh of the salmon with the spice mixture.  Add the dill and sandwich the two pieces together, with the skin side out.   Cover with plastic wrap and place into the fridge for several hours.  Turn over, and re-cover the fish. I was running out of fridge space so I very carefully placed the fish fillets into a plastic bag, and pressed out as much air as I could.   I then put the fish back into the fridge, turning it over every few hours to enable the liquid to coat and cure the fish.   Leave in fridge for at least 48 hours up to 72 hours.  

When ready to serve, take out of fridge, give it a quick rinse and wipe dry.  Discard the pickling liquid, and slice the salmon thinly at a 45 degree angle.  You can cut it away from the skin or take the skin off. 
Serve with a mustard sauce and some ryebread or rye crispbread.

Mustard Sauce

Whisk all ingredients together and then taste, add salt and pepper and the dill.  Serve alongside the Gravlax and some nice bread or ryecrisp crackers.

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An InLinkz Link-up

Best Ever Dipping Sauce for Pork, Chicken or Shrimp.

I've shamelessly stolen this dipping recipe and then made it my own.    That's one of the best parts of cooking, we become like musicians, who are jamming together and playing off of each others notes.  I'm tone deaf when it comes to music, but cooking, well, I can really get in there and jam away.

Get it?

Sorry, got carried away there.    Here's the back story, a couple of weeks ago, Kathy brought some Pork Tenderloin bites to Boat Club and the sauce she had served with it was really good.  And she's a generous sort of person, and shared the recipe, such as it was.   Basically it was a marmalade zapped in the microwave, mixed in equal parts with soy sauce and served.   She'd gotten the how-to's from a restaurant awhile back and made it.

Last week at Tapas night I made a Pork Loin and sliced it very thin, and decided I would try making a dipping sauce like Kathy's to go with it.   So I went into my pantry to retrieve the Orange Marmalade I 'knew' I'd bought awhile back, and it wasn't there, but a jar of Ginger Marmalade was. (I still haven't found the Orange Marmalade, I have no idea what goes on in that pantry when I'm not looking, and I'm not responsible for it either!).


I also spotted some salad dressing I'd purchased and never used, it was Ken's Asian Sesame Dressing with Soy and Ginger.   I had one of those  'AHA, GOT IT' minutes, and put the two of them together.   And tasted it, but it wasn't quite right.  It needed something.   So, I put my head back  in the fridge and pulled out some Roasted Raspberry Chipotle Sauce.  Added a couple of tablespoons of it to the sauce, and tasted again.  Still not quite right. 

I headed back to the fridge again, but nothing caught my eye.  So, I looked in the pantry one more time.  This time the Sesame Seed oil caught my eye, well, it sat and waved at me and said "HEY", and I listened.  Added a teaspoon of it  and some sesame seeds for show and VOILA!!!!  It sang, and all the notes worked together and it was good. 

Here's the basic recipe and feel free to play along on any riffs that come up.

Dipping Sauce

2 tablespoons Ginger Marmalade, zapped in microwave for 1 minute (or more to taste)
1/4 cup Asian Dressing with Soy and Ginger
4 Tablespoons Roasted Raspberry Chipotle Sauce, approximately.
2 teaspoons Sesame Seed Oil,  or to taste
1 teaspoon Sesame Seeds

Mix all together and serve as a dipping sauce for Pork, Chicken, Shrimp or even Tofu.   I think this would also be awesome for egg rolls, or ...   Whatever makes you sing.

Go have fun, and in the meantime, I'll be riffing away.

And here's another shot of the dip and the pork, the original bowl was too big for the platter so I ended up putting it in a smaller bowl.

And this is totally unrelated, but had to take a picture of my breakfast this morning, the cheese was trying to escape oozing out in all its melty goodness and it started my day off right.